Lobster Soufflé W/ Chef Gabby Cote

Preparation

For the Lobster & Chorizo Filling:

1. Sweat shallot in butter
2. Add chorizo and render gently (release oils, no crisp)
3. Deglaze with Pedro Jimenez sherry
4. Fold in lobster, paprika and a splash of stock

 

For the Manchego Soufflé Base:

1. Béchamel

• Butter + flour → cook 2–3 min
• Whisk in milk → smooth, medium-thick 

2. Flavor

• Add Manchego + white pepper
• Finish with tiny touch sherry vinegar Cool slightly → whisk in yolks

3. Whites

• Whip to medium peaks
• Fold gently in thirds

Assembly:

• Butter ramekins, coat with Manchego
• Fill halfway with soufflé base
• Add 1 heaping spoon lobster–chorizo filling in center
• Cover with more soufflé base → smooth top
• Run thumb around rim
• 375°F | 16–18 min

For the Saffron Corn Stock:

1. In a stockpot, combine all ingredients and bring to a boil. Reduce heat and simmer uncovered for 2 hours, skimming any foam that rises to the top. Strain through a chinois.

For the Sweet Corn Sauce:

1. In a saucepan over low heat, sweat onions and garlic in butter until translucent. Add saffron and sweat until bright yellow. Add corn kernels and season with salt. Sauté corn until soft. Add corn stock and bring mixture to a boil. Reduce to a simmer and cook for 20 minutes. Add heavy cream and bring to a boil over high heat once again. Reduce heat and simmer for 10 minutes. Purée sauce in a blender and strain through a chinois. Season with salt and sugar.

For the Plating:

1. Once the souffle’s come out of the oven, poke a small hole in the center of the souffle and fill to the top with sweet corn sauce. Garnish with chiffonade cilantro.

Ingredients

For the Lobster & Chorizo Filling:

4 oz Maine lobster, gently poached, medium dice

2.5 oz Chorizo de Bilbao, fine brunoise

¼ cup corn kernels, fresh

¼ cup cilantro, chiffonade

1 tbsp shallot, brunoise

1 tbsp butter

1 tbsp dry sherry

1 tsp smoked paprika

Lemon zest

Salt

For the Manchego Souffle Base:

3 tbsp butter

3 tbsp flour

1 cup warm milk

3–4 oz Manchego cheese, finely grated

5 eggs, separated

Pinch cream of tartar

White pepper

Salt

Few drops dry sherry

For the Saffron Corn Stock:

8ea corn cobs, kernels removed and reserved for sauce, cobbs chopped

8 cups yellow onion, rough chop

5ea garlic, peeled, rough chop

1t saffron

8 cups water

For the Sweet Corn Sauce:

2 cups yellow onion, small dice

3ea garlic, peeled

1T butter, unsalted

1t saffron

3ea corn cob, kernels removed and reserved

2t kosher salt

4 cups corn stock

2 cups heavy cream

1T granulated sugar